Tender orzo with cucumber, tomatoes, parsley and crumbled feta, tossed in a bright lemon-garlic dressing.
# What You'll Need:
→ Pasta
01 - 1 cup orzo
02 - Salt, for boiling water
→ Vegetables & Herbs
03 - 1 large cucumber, diced
04 - 1/2 small red onion, finely chopped
05 - 1 cup cherry tomatoes, halved
06 - 1/4 cup fresh parsley, chopped
07 - 2 tablespoons fresh mint, chopped (optional)
→ Cheese
08 - 3/4 cup crumbled feta cheese
→ Lemon Dressing
09 - 1/4 cup extra virgin olive oil
10 - Zest of 1 lemon
11 - Juice of 1 1/2 lemons (about 3 tablespoons)
12 - 1 garlic clove, finely minced
13 - 1 teaspoon honey or maple syrup
14 - 1/2 teaspoon dried oregano
15 - Freshly ground black pepper, to taste
16 - Salt, to taste
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Add the orzo and cook until al dente, about 8–10 minutes depending on package instructions. Drain and rinse under cold running water to stop the cooking process and remove excess starch; set aside to drain thoroughly.
02 - In a small bowl or jar, combine the olive oil, lemon zest, lemon juice, minced garlic, honey (or maple syrup), dried oregano, a pinch of salt and several grinds of black pepper. Whisk or shake vigorously until emulsified and season to taste.
03 - In a large mixing bowl, add the drained orzo, diced cucumber, chopped red onion, halved cherry tomatoes, chopped parsley and chopped mint (if using). Toss gently to distribute the ingredients evenly.
04 - Pour the lemon dressing over the orzo and vegetable mixture. Toss thoroughly but gently so the pasta and vegetables are evenly coated without breaking the tomatoes.
05 - Add the crumbled feta and fold it into the salad carefully to maintain some texture. Taste and adjust seasoning with additional salt or pepper if needed.
06 - Chill in the refrigerator for 15–30 minutes to allow flavors to meld, or serve immediately at room temperature. Garnish with extra parsley or additional crumbled feta if desired.
